| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 50 min |
| Yield: | 1 (9-inch) quiche, 6 to 8 servings |
Ingredients
- 1/2 head cauliflower, cut into bite-size florets
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped white onion, about 1 medium
- 2 tablespoons chopped flat-leaf parsley
- 4 ounces deli boiled ham, cut in 1/4-inch cubes
- 2 tablespoons unsalted butter, softened
- 2 tablespoons finely grated Parmesan cheese
- 2 cups half-and-half
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 4 ounces grated Gruyere or Swiss cheese, about 1 cup
Instructions
- Preheat oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very crisp tender, about 1 minute. Drain in colander and rinse with cold water. Shake off excess liquid.
- Heat the oil in a large skillet, over medium-high heat. Add the ham and the onions and cook until lightly brown, about 6 minutes. Add cauliflower and parsley and set aside to cool slightly.
- Brush a 9-inch glass or ceramic pie pan with the soft butter and evenly sprinkle the bottom of the pan with the grated parmesan Place pan on a baking sheet. Whisk the half-and-half, eggs, egg yolks and flour in large glass measuring cup. Season with salt and pepper, to taste. Spread half the cauliflower mixture evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool on a rack before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 273 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 145 mg |
| Sodium | 378 mg |
Reviews
I made this for Mothers Day and I wanted to make something awesome and with healthier ingredients. I saw this and made it. It was awesome and more importantly my wife liked it. This is a keeper!
My husband made this for Mother’s Day brunch. It was delightful! He added some sweet red peppers but otherwise followed the recipe. It is a keeper!
I absolutely love this recipe! It’s perfect for the 9” dish. I made it for Easter brunch and should have made two. It was a definite crowd pleaser!
very good especially with a simple salad! Had it the next day cold for lunch.
Great adaptable quiche recipe that I have made many, many times. The first few times made exactly as written and it’s great. Since then I have left out the ham and usually use roasted veggie (cauliflower, broccoli, mushrooms) which seems to help with the moisture level. It is a great way to use leftover roasted veggies.
This was really good. My husband is on a low carb diet so I made it with him in mind. He loves it! First time I made exactly as written. Now when I make I add a dash of nutmeg and also a little more cheese. Additionally I use a square 8×8 metal pan and it works out just fine. A keeper!
Amazing!!!!
Made this for dinner with a small salad and it was delicious. Great flavors
absolutely the BEST!
This is the very best quiche I have ever eaten! The only thing I did differently was use shallots instead of white onions (because we were out). The combination of cauliflower and ham is wonderful, and it’s so good as is that I’m glad there’s no crust!! I just made this last Friday, but I’ll be heading back to the store today for an ingredient or two so I can make it again! Next time I’ll make two at a time and freeze one. It even tastes great cold and will be good for dinner cold with a salad on the side!!